Mexican Chicken Tortilla Casserole
Source of Recipe
Mimi's Archive
List of Ingredients
1/2 cup long grain rice
1 cup chopped cooked chicken
1 cup frozen whole kernel corn
1 can black beans, drain and rinse
2 green onions, thin sliced
1/3 cup chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces shredded Monterey jack cheese
2 cups salsa
12 flour tortillas (6")Recipe
Cook rice in unsalted water following package directions. Combine chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, 1 cup salsa and cooked rice in bowl. Heat oven to 375�F. Coat 13 x 9 x 2 inch baking dish with nonstick cooking spray. Spoon 1/2 cup chicken mixture across center of each tortilla. Fold up sides to overlap on top; place in single layer in prepared dish. Spoon remaining salsa over top. Sprinkle with remaining cheese. Cover. Bake in 375�F oven 15 minutes. Increase oven temperature to 425�F. Uncover and bake 10 minutes more.
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